This crunchy salad is the perfect choice for lunch break at work or as a quick dinner any day. Easy to make and balanced meal.Instructions:
Heat the oil in a large skillet over medium-high heat and fry the chicken popcorn until golden brown, about 4 to 6 minutes. Remove from the skillet and place on a plate lined with kitchen paper to remove excess oil.
Meanwhile, whisk the buttermilk, mayonnaise, yogurt, parsley, onion powder, salt and pepper in a medium bowl.
Add the shredded lettuce and coleslaw mix and toss well to coat.
Serve the salad topped with the chicken popcorn and garnished with spring onion.
